I'll share my recipe, if you'll share yours, April 17, 2011

15 years ago

"A nice, thick, homey soup recipe I got from my sister-in-law. My first attempt at soup and I was very pleased with it. SO very good on a cold winters night! Can also be used as a great dip for veggies/bread at parties!"

Original Recipe Yield 8 cups

Ingredients

1/4 cup butter

1/2 cup chopped carrots

1/2 cup chopped celery

1/2 cup chopped onion

1/2 cup sliced fresh mushrooms

1/4 cup all-purpose flour

2 cups chicken broth

3 (14 ounce) cans artichoke hearts, drained and cut into fourths

1 bay leaf

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon dried thyme leaves

1/4 teaspoon dried oregano

1/4 teaspoon dried sage

1 dash paprika

1 cup whipping cream

Directions

Melt butter in large saucepan over medium heat. Stir in carrots, celery, onion, and mushrooms. Cook and stir until soft, about 5 minutes. Add flour; cook for 10 minutes, stirring occasionally. Stir in chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage, and paprika. Reduce heat and simmer for 30 minutes.

Beat whipping cream in a bowl on medium-high speed until frothy; fold into soup and continue to cook until soup is heated through (do not boil).

Remove and discard the bay leaf, then pour the soup into a blender, filling the pitcher no more than halfway full.

Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

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Comments (2)

Jasdip
15 years ago
Sesame Orange Beef (Better Homes & Gardens)

12 ounces boneless beef sirloin steak
8 ounces fresh green beans, halved crosswise
2 teaspoons sesame seeds
1/2 cup orange juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon cornstarch
1/2 teaspoon finely shredded orange peel
Nonstick cooking spray
1/2 cup bias-sliced green onions
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon canola oil
2 cups hot cooked brown rice
2 oranges, peeled and sectioned or thinly sliced crosswise

Trim fat from meat. Thinly slice meat across the grain into bite-size strips. Set aside.

In a covered medium saucepan, cook green beans in a small amount of boiling water for 6 to 8 minutes or until crisp-tender; drain.

Meanwhile, in a small skillet, cook sesame seeds over medium heat for 1 to 2 minutes or until toasted, stirring frequently. Set aside.

For sauce: In a small bowl, combine orange juice, soy sauce, sesame oil, cornstarch, and orange peel. Set aside.

Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add green onions, ginger, and garlic to hot skillet; cook and stir for 1 minute. Add the precooked green beans; cook and stir for 2 minutes. Remove vegetables from skillet.

Carefully add canola oil to the hot skillet. Add meat; cook and stir for 2 to 3 minutes or until slightly pink in center. Remove from skillet.

Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return meat and vegetables to skillet. Heat through, stirring to coat all ingredients with sauce.

Serve meat mixture with hot cooked brown rice. Top with orange sections and sprinkle with toasted sesame seeds.
patti43
15 years ago
I'm making this to serve with drinks when my DS and BIL come later this month. Still haven't decided on the dinner menu yet.

JEZEBEL SAUCE
1 jar (16 to 18 oz) pineapple preserves or apricot preserves
1 jar (16 to 18 oz) apple jelly
1/2 cup horseradish
3 tablespoons dry mustard
2 teaspoons coarsely ground black pepper (optional)
1 (8 oz.) block of cream cheese

Combine all ingredients. Cover and chill. When ready to serve, pour sauce over the cream cheese and serve with crackers. Makes 4 cups.
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I'll share my recipe, if you'll share yours, April 17, 2011

Comments (2)

Jasdip

patti43

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